Pumpkin and Pork Stew

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Pumpkin and Pork Stew

It’s pumpkin season and there is a lot more things you can do besides make pie or muffins!  How about a stew for your Halloween dinner?

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And Here’s how you do it!

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Sugar (pie) pumpkins are usually smaller than the jack-o-lantern pumpkins.

Cut the top off the pumpkin and clean out the seeds and the pulp.  (Click here to see how to cook those seeds!).  Set aside.

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Mix the flour with the salt, pepper and garlic powder.  Dredge the pork pieces in the mixture.  Heat the olive oil in a large skillet and brown the pork on all sides.

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Add the remaining ingredients, except for the squash and the soup, and cook until the vegetables are starting to get soft.

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Stir in the mushroom soup and the squash and mix well.

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Place the entire mixture into the pumpkin, put the top on, and place on a large baking sheet.

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Put the sheet into a preheated, 350 degree oven and bake for one hour, until the pumpkin is tender when poked with a fork.

Remove from the oven and let set for about 10 minutes.

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To serve, scoop the stew out with some of the sides of the pumpkin’s meat and place into serving bowls.  Serve hot with some  rolls.

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So now dig in and enjoy a hot, delicious meal while you wait for all those trick or treaters to come to your door – Or to enjoy before you head out with your little Halloween monster!

Makes about 4-6 servings.

2015 copyright the Lazy Gastronome

5 from 1 vote
Pumpkin and Pork Stew

It’s pumpkin season and there is a lot more things you can do besides make pumpkin pie or muffins! How about a pumpkin stew for your Halloween dinner?

Course: Main Course
Cuisine: American
Keyword: fall, halloween, pumpkin, stew
Author: HelenFern
Ingredients
  • 1 Large to Medium sugar pumpkin (also called pie pumpkings)
  • 1-1/2 pounds pork sirloin, cut into 1 inch cubes
  • 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1/2 large onion, chopped
  • 1/2 medium red pepper, cleaned and chopped
  • 1 large carrot chopped
  • 3/4 cup chopped celery
  • 8 large crimini (brown) mushrooms, cut into quarters
  • 1 medium zucchini or Mexican summer squash, halved, then sliced
  • 2 large cloves of garlic, crushed
  • 2 medium potatoes, cut into 3/4 inch cubes
  • 2/3 cup condensed cream of mushroom soup
Instructions
  1. Cut the top off the pumpkin and clean out the seeds and the pulp. Save the seeds to toast for a snack!

  2. Mix the flour with the salt, pepper and garlic powder. Dredge the pork pieces in the mixture. Heat the olive oil in a large skillet and brown the pork on all sides.
  3. Add the remaining ingredients, except for the squash and the soup, and cook until the vegetables are starting to get soft.
  4. Stir in the mushroom soup and the squash and mix well.

  5. Place the entire mixture into the pumpkin, put the top on, and place on a large baking sheet.

  6. Put the sheet into a preheated, 350 degree oven and bake for one hour, until the pumpkin is tender when poked with a fork.

  7. Remove from the oven and let set for about 10 minutes.
  8. To serve, scoop the stew out with some of the sides of the pumpkin (the meat) and place into serving bowls. Serve hot with some rolls.

Below are some of the items to help with this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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This entry was posted in Fruits and Vegetables, Main dish, pork, Pumpkin, Stew and tagged , , , . Bookmark the permalink.

35 Responses to Pumpkin and Pork Stew

  1. Jan McDonald says:

    This recipe looks like so much fun! Can’t wait to try it with my “grands” for Halloween!

  2. I love using pumpkin in savory dishes, this stew sounds wonderful, perfect for fall! Thanks for sharing at What’d You Do This Weekend?!

  3. This looks hearty and delicious in addition to being fun! Pinned!

    Visiting via Pretty Pintastic Party!

  4. Claire says:

    This looks so tasty, would love to try it 🙂

    Thanks for joining the weekend blog hop

  5. Dina says:

    Perfect dish for fall! Looks yummy! Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. I have also pinned your recipe to our tasty Tuesday’s Pinterest Board. Hope to see you back next week!

  6. Pen says:

    Now I am a rubbish cook but this looks great. I might give it a go.

  7. Pen says:

    Sorry #weekendbloghop

  8. Wow, what a creative recipe that is perfect for the season. Looks yummy! Thanks for sharing at the #HomeMattersParty – hope to see you again this weekend.

  9. Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!

  10. This stew sounds pretty amazing! I might have to take advantage of all of the sugar pumpkins on sale right now and make this! Thanks so much for linking up with us again for Maker’s Mix-Up this week!

    • HelenFern says:

      This is one of my families favorites – it was what I made to show them pumpkins can be savory and not just sweet! Thanks for stopping by!

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  12. This looks like a delicious meal option. I love how simple it seems to make.

    Thank you for sharing this with us on the #FridayFriolity party. We hope to see you next Thursday at 9pm EST.

  13. Dorothy Fulmer says:

    Oh my-this is very good! I had a decorative Pumpkin on my kitchen island let after Thanksgiving. My Pumpkin was shallow & rounder than the one pictured. I removed the stem and sliced it across the center to make 2 pumpkin bowls. The stew was simple to make on my stove top. I filled the pumpkin bowls and covered them with foil & baked them about 15 minutes longer (my veggies were a little firm @ 1 hour) My husband was very impressed! I will definitely make this again! It certainly would be great for company, too! I think it would be nice in 4 little tiny individual pumpkins with the tops cut to serve one entire pumpkin on each plate.

    • HelenFern says:

      I love that this recipe launched you into your own ideas!! And I’m glad you liked it! Thank you so much for sharing your experience.

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  16. This looks like a great combination of flavors! Can’t wait to give it a try! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com

  17. candy says:

    Going to use my fresh pumpkin that I just picked, can’t wait to try your recipe. Found you on What’s for Dinner Link Party.

  18. Teresa says:

    This sounds perfect for fall. I love that it’s served in the pumpkin itself.
    Thank you for sharing at The Really Crafty link Party. Pinned.

  19. This is amazing! I love the idea of using the pumpkin as the serving dish. This looks delicious and creatively served. I can’t wait to try this. Thank you for sharing with #BloggingGrandmothersLinkParty

  20. Marilyn says:

    Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

  21. Amy says:

    We’ve always done dinner in a pumpkin for Halloween. I like your recipe. Congratulations on the feature at Over the Moon.

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